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slices of meat on wood board

Herb Crusted Pork With Zinfandel Reduction

Herb Crusted Pork With Zinfandel Reduction is sweet, sticky, spicy, and requires surprisingly minimal hands-on time.
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Resting Time: 15 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: American
Keyword: herbs, pork, pork roast, pork tenderloin, wine sauce, zinfandel glaze
Servings: 12 servings
Calories: 248kcal
Cost: $4.79 per serving

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  • roasting pan with meat rack insert


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    Ingredients for Herb Crusted Pork With Zinfandel Reduction

    • 4 pound boneless pork top loin roast
    • 3 tablespoons Dijon mustard
    • 3 tablespoons brown sugar light or dark
    • 1 teaspoon black pepper coarsely ground
    • 1/2 teaspoon Kosher salt
    • 1 tablespoon rosemary fresh, chopped, **see NOTES
    • 1 tablespoon thyme fresh, chopped, **see NOTES
    • 1 cup Zinfandel wine **use an old vine red Zinfandel
    • 1/4 cup sugar


    The Method

      for the pork tenderloin roast

      • Preheat oven to 400°F. Assemble a shallow roasting pan with a meat rack insert. Set aside.

      **If planning to make a gravy from the pan drippings, pour 1 cup warmed ham stock into the bottom of the roasting pan. SEE MY RECIPE FOR HOMEMADE HAM STOCK. If not planning gravy, add 1 cup water to be discarded after the roast.

      • In a small mixing bowl, combine Dijon, brown sugar, 2 teaspoons of the rosemary, 2 teaspoons of the thyme, pepper, and salt. Mixture will be runny. Liberally rub pork with seasoning mixture on all sides and place on roasting rack. Bake 1–1 1/2 hours or until pork registers 145°F and is tender to the touch. Let stand 10 minutes tented under foil before slicing.

      for the Zinfandel reduction

      • 25 minutes ahead of roast finishing, combine in a small saucepan the Zinfandel wine, sugar and remaining rosemary. ** if using fresh rosemary, I often just toss a2-inch in tact branch in the wine reduction to avoid straining prior to serving. Cook over medium heat for 15 to 17 minutes or until reduced by half. Reduction will be viscous but still somewhat runny. Serve tableside with the pork roast.


      **if using dried herbs rather than fresh, follow these equivalents:
      1 Tablespoon fresh rosemary, or (1) 2-inch sprig = 1 teaspoon dried rosemary
      1 Tablespoon fresh thyme, or 6 sprigs = 3/4 teaspoon dried thyme


      Serving: 1serving | Calories: 248kcal | Carbohydrates: 8g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 215mg | Potassium: 581mg | Fiber: 1g | Sugar: 7g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

      Please note that the nutrition information provided above is approximate and meant as a guideline only.